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Acorn Squash with Ricotta and Sage: Submitted by: Meg Martin | Date Added: 1 Jan 2013
Listed in: Vegetables & Side Dishes

4 T. Unsalted butter, divided
1/4 c. Fresh sage leaves, stems reserved
2 bay leaves
2 acorn squash about 1.5 lbs. each, halved lengthwise, seeds discarded
3/4 tsp. salt, divided
3/4 tsp. black pepper, divided
1/4 c. sherry vinegar
1 c. Ricotta

Cooking Instructions

Preheat oven to 350.
In a roasting pan, combine 1 c. Water, 1 T. Butter, sage stems, and bay leaves. Season cut sides of squash with 1/2 tsp. Each salt and pepper. Place in pan, cut sides up. Bake until squash is tender but still holding its shape, about 50 minutes. Baste a few times with liquid in pan. (I suggest covering the squash with foil.) when squash is tender, transfer squash to a cutting board. Let cool 5 minutes. Cut in half again to form 8 quarters.
In a large nonstick skillet, melt 1T. Butter. Add sage leaves and cook over medium heat until crisp. About 1 minute per side - start with a hot pan. Transfer sage to a plate. Add 1T. Butter to skillet, let melt. Add half the squash quarters, cut side down. Cook until browned. Turn to cook other side. Transfer squash o plate. Repeat with remaining butter and squash.
Add vinegar to skillet and boil over high heat scraping up browned bits, 1 minute. Season with 1/4 tsp each salt and pepper. Spoon 2 T. Ricotta in each squash quarter, scatter reserved crispy sage on top.

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